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Recipe: Amish Cabbage
Similar Categories: Amish, Cabbage
1 lg. head cabbage (about 3 1/2 lbs.),
cut into 1-1/2" chunks
1/4 c. (1/2 stick) Parkay margarine,
divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process
cheese spread, cubed
2 c. croutons
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2
1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons
margarine in saucepan over medium-low heat. Blend in flour and
paprika. Gradually stir in milk; cook, stirring constantly, until
mixture thickens and comes to a boil. Add cheese spread; stir until
melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons
with remaining melted margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons
are toasted. Let stand 10 minutes before serving. Serves 8.
cut into 1-1/2" chunks
1/4 c. (1/2 stick) Parkay margarine,
divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process
cheese spread, cubed
2 c. croutons
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2
1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons
margarine in saucepan over medium-low heat. Blend in flour and
paprika. Gradually stir in milk; cook, stirring constantly, until
mixture thickens and comes to a boil. Add cheese spread; stir until
melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons
with remaining melted margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons
are toasted. Let stand 10 minutes before serving. Serves 8.
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